Categorized:

  • Breads & Rolls
  • Sides & Sauces
  • Thanksgiving

Tagged:

  • butter
  • flour
  • milk
  • yeast
Homemade dinner rolls shown in a basket with a blue striped cloth. - 1

Amazing Dinner Rolls

Ingredients

  • 1/3 cup (78ml) warm water, 110 - 115 degrees
  • 2 1/4 tsp active dry yeast
  • 1/3 cup + 1/4 tsp (68g) granulated sugar
  • 1 1/3 cups (315ml) whole milk, warmed to 110 - 115 degrees
  • 3/4 cup (170g) salted butter, softened, divided
  • 1 large egg*, at room temperature
  • 1 1/2 tsp salt
  • 4 1/2 cups (22.5 oz) all-purpose flour* (scoop and level to measure)

Instructions

  • In bowl of an electric stand mixer whisk together warm water, yeast and and 1/4 tsp sugar. Let rest 5 - 10 minutes until mixture is foamy.
  • Fit mixer with whisk attachment. Add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt to yeast mixture. Blend (butter will remain separated at this point and that’s fine).
  • Add in 2 cups flour and mix until well combined.
  • Switch mixer to a dough hook attachment. Add remaining 2 1/2 cups flour and mix until dough is nearly smooth and is elastic, about 4 - 5 minutes (dough should be slightly sticky).
  • Transfer dough to a greased, large mixing bowl and cover bowl with greased plastic wrap. Allow dough to rise in a warm place, free from draft, until double in volume, about 1 1/2 hours.
  • Punch dough down all over. Divide dough into two equal portions. Shape each portion into a ball.
  • Roll each dough ball out on a lightly floured surface into a large circle about 13 - 14 inches across (try to keep dough as much of an even thickness as possible).
  • Spread each circle of dough evenly with 2 Tbsp softened butter.
  • Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge.
  • Transfer rolls to a buttered 18 by 13-inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls).
  • Cover rolls loosely with greased plastic wrap and let rise in a warm place until double in size, about 1 hour.
  • During the last 15 minutes of rising preheat oven to 375 degrees.
  • Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown.
  • Remove from oven and brush with remaining 3 Tbsp butter (preferably melted). Serve warm or allow to cool and store in an airtight container.

Notes

  • *To bring egg to room temperature quickly you can let rest in warm water 5 - 10 minutes.
  • *I found 4 1/2 cups to be perfect for me but if you live somewhere very dry or humid, or at a very high altitude you may want to reduce or increase measurement by a 1/4 of a cup, just note the dough should be fairly sticky. Don’t add too much flour or your roll will be heavy.
  • The dough should be sticking to the bottom of the mixing bowl near the end of mixing just not the sides. It should stick slightly to a clean fingertip then spring back slightly when pulled away. Not gummy and not dry.
  • Most of you will probably find 4 1/2 cups to work just right as well.

Copyright 2026 Cooking Classy